Published
If you need a quick, flavorful, and reliable recipe, this shrimp stir fry is it. The recipe comes together in about 30 minutes and is loaded with juicy shrimp, tender veggies with a bite, and coated in a sweet heat stir fry sauce. It’s the perfect fast weeknight meal to serve over rice or noodles when you’re craving takeout.
I’ve long perfected a quick meal for my family, and this shrimp stir fry is the poof. It’s better than takeout, fresh, and I can have it on the table in about 30 minutes. The sauce might be my favorite part. I use chili garlic sauce and fresh ginger, which adds just the right amount of heat and depth. It’s the same sauce I use in my pork stir fry, and it never fails. I whisk the sauce ingredients right in a jar so it’s ready to pour, then cook everything over medium-high heat to keep the vegetables crisp-tender with just the right bite. The shrimp cook quickly, so I watch for them to turn pink and curl into a loose “C” shape. That’s how I know they’re perfectly done and still juicy. Once the sauce goes in, the cornstarch thickens it into that glossy, restaurant-style coating that clings to every bite.
Tips for Beginners
- Pull the shrimp early. I take the shrimp off as soon as they turn pink and curl into a loose “C” shape. Even an extra minute can push them into that tight “O” shape and make them rubbery.
- Cook the vegetables first (and don’t rush it). I always give the veggies a few minutes on their own over medium-high heat so they get that crisp-tender texture. If you add the shrimp too early, everything steams, and you lose that bite.
- Whisk the cornstarch really well. I make sure the sauce is completely smooth before it hits the pan. If there are any clumps, the sauce won’t thicken evenly and can turn a bit grainy.
- Stay close once the sauce goes in. From experience, the sauce thickens fast—usually within a minute or two. I keep stirring and pull it off the heat as soon as it turns glossy and coats the shrimp so it doesn’t get too thick or sticky.
Shrimp Stir Fry
Ingredients
For the Sauce
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1½ tbsp brown sugar
- 1 tbsp chili garlic sauce
- ½ tbsp cornstarch
- 3 cloves garlic minced
- 1 knob ginger about 1-inch, minced
- ½ tsp sesame oil
Shrimp and Vegetables
- 1 tbsp olive oil
- 3 green onions roughly chopped
- 2 large carrots sliced into coins
- 1 large red bell pepper chopped
- 2 cups snow peas
- pinch of salt and pepper
- 1 lb raw jumbo shrimp
For the Toppings
- sesame seeds
- chopped green onion
Instructions
- Whisk together the sauce ingredients in a bowl or shake in a jar. Set aside.
- Heat the olive oil in a large skillet over medium heat. Once heated, add in the green onions, carrots, bell pepper, and snow peas. Sprinkle with salt and pepper and cook for a few minutes until tender crisp.
- Stir in the shrimp and cook for 2-3 minutes until pink.
- Add in the sauce, and stir occasionally until the sauce thickens.
- Serve with rice and top with sesame seeds and chopped green onion.
Becky’s Tips
- Use raw, large or jumbo shrimp (peeled and deveined): I always go with raw (not pre-cooked) shrimp that are peeled and deveined to save time and ensure a clean flavor. Large or jumbo shrimp are ideal because they’re less likely to overcook and give you a better, meatier bite in a quick stir fry like this. If you’re using frozen, be sure to thaw it beforehand.
- Use whatever veggies you have: Broccoli, zucchini, snap peas, mushrooms, or even cabbage all work well—just cut them evenly so they cook at the same rate.
- Adjust the heat to your taste: Add a pinch of red pepper flakes or extra chili garlic sauce if you like it spicier, or scale it back for a milder version.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Shrimp Stir Fry Step by Step
Gather all the ingredients together.
Make the sauce: In a bowl or jar, whisk together ¼ cup soy sauce, ¼ cup chicken broth, 1½ tbsp brown sugar, 1 tbsp chili garlic sauce, ½ tbsp cornstarch, 3 cloves minced garlic, 1-inch knob minced ginger, and ½ tsp sesame oil until the mixture is completely smooth and the cornstarch is fully dissolved with no clumps. Set aside.
Cook the vegetables and shrimp: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add 3 chopped green onions, 2 sliced carrots, 1 chopped red bell pepper, and 2 cups snow peas and season with a pinch of salt and pepper. Cook for 3–5 minutes, stirring occasionally, until the vegetables are crisp-tender, meaning they are slightly softened but still have a noticeable bite and vibrant color. Add 1 lb raw jumbo shrimp to the skillet and cook for 2–3 minutes, stirring occasionally, until the shrimp turn pink and opaque and curl into a loose “C” shape, which indicates they are perfectly cooked and still juicy.
Add the sauce: Pour the prepared sauce into the skillet and stir to combine, then cook for 1–2 minutes, stirring frequently, until the sauce thickens into a glossy consistency that coats the shrimp and vegetables evenly rather than looking thin or watery.
Top and serve: Remove from heat and serve over rice, then top with sesame seeds and chopped green onion just before serving for added texture and flavor. Enjoy!
How to Store and Reheat
If I know my week is looking busy, I’ll often whisk the sauce ingredients together 1-3 days in advance and keep it in a jar in the fridge. The veggies can be chopped and stored separately for 2 days to preserve freshness.
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Freezing is not recommended, as the shrimp can turn rubbery and the vegetables will lose their crisp texture.
To reheat, warm everything in a skillet over medium heat until heated through, adding a splash of broth or water as needed to loosen the sauce and bring it back to that glossy consistency.
Serving Suggestions
This shrimp stir fry is one of those easy dinners I can serve a few different ways depending on what I’m in the mood for. Most often, I spoon it over jasmine rice to soak up all of that sauce, but it’s just as good tossed with fried rice or vegetable lo mein for something a little heartier. If I want to keep things lighter, I’ll serve it with a simple quinoa or even on its own, and add a side of edamame to round out the meal.
Easy Takeout-Inspired Recipes
- Chicken Stir Fry: This chicken stir fry uses the same quick cooking method with tender chicken, crisp vegetables, and a savory sauce that coats everything perfectly. It’s a great option when you want a similar dish with a different protein.
- Chicken Chow Mein: This chicken chow mein combines tender chicken, stir-fried vegetables, and noodles in a flavorful one-pan dish that’s just as quick and even more filling than takeout.
- Crockpot Pepper Steak: This crockpot pepper steak delivers those same takeout-style flavors with tender beef, peppers, and a rich soy-based sauce, but with an easy, hands-off slow cooker method.
- General Tso’s Chicken: Crispy chicken tossed in a sweet, sticky, and slightly spicy sauce makes this General Tso’s chicken a bold, restaurant-style dish you can easily make at home.
